Ingredients

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

2 garlic cloves, crushed

2 tsp each ground cumin and coriander

140g long grain rice

850ml vegetable stock

400g can chopped tomato

½ small bunch coriander, leaves picked

Method

Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches. Set the meatballs aside.

Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.

Recipe Tip

Tip

The easiest way to roll a meatball
is with slightly wet hands – it will stop
the mix sticking to your fingers.

Recipe Tip

Make it with pasta

Italian pork balls with spaghetti: Brown the sausage meatballs in a frying
pan until golden, then set aside. Soften the
onion and garlic as above, then stir in 1 tsp
dried oregano, the chopped tomatoes,
½ can water and 1 tsp sugar. Simmer until
saucy, then stir in the meatballs for a few
mins until cooked through. Serve over
spaghetti, topped with grated Parmesan.

very tasty. I also added less stock than the recipe required. I then also added some paprika, and I had some chorizo in the fridge too so I added that and it tasted great! Will certainly be making again

hedgehog33

27th Dec, 2012

5.05

Loved it, will definitely make again. Added some chili flakes.

mummymandymoo

14th Nov, 2012

4.05

Really enjoyed this. Tasty and easy to make. Perfect for the kids too. Think I'd add some dried chilli flakes next time for hubby and I. Great for an autumn/ winter evening.

souvik_k

15th Oct, 2012

5.05

Loved this dish, though I would go lighter on the cumin the next time and add a bit of chilli or black pepper.

sandrafrog

12th Oct, 2012

Very tasty and two recipes in one really as with rice has a more eastern flavour with pasta a more Italian flavour. beautiful!

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